Peach Chutney
Description
This peach chutney recipe with fresh peaches, raisins, and warm spices makes a sweet and spicy fruity condiment. Great with pork and cheese.
Ingredients
•
4 pounds sliced peeled peaches
•
4 cups packed brown sugar
•
4 cups apple cider vinegar
•
1 cup raisins
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5 ounces chopped preserved ginger
•
1/2 cup chopped onion
•
2 cloves garlic, minced
•
1 1/2 tablespoons chili powder
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1 tablespoon mustard seed
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1 teaspoon curry powder
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1/4 cup pickling spice
Directions
1
Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.
2
Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.
3
Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
4
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.